Gumbo's Mardis Gras

Gumbo's Crawfish étouffée

1      stick butter
1/2C flour
1C    diced onion
1C    diced green pepper
1/2C diced celery
2t      minced garlic
2C     chicken broth
1lb     crawfish tailmeat
1t      cajun seasoning
1t      parsley
1t      green onion

Make a roux with butter and flour cook until it turns medium brown in color.
Add Vegetables and cook 4-5 minutes.
Add garlic and chicken broth and simmer for 15 minutes covered.
Add Crawfish, seasoning, parsley and onion simmer for 5-10 minutes.
Serve over white rice.

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